Finding a Use for Turnips and Radishes

Thanks to the good book, Joy of Pickling, by Linda Ziedrich, I found a kimchi type of fermenting for turnips.
It's Korean name is Sunmukimchi, or brined turnips. I added a few bigger radishes to make it a full pound as needed.

Peeled, sliced, and sitting in pickling salt for 3 hours.

Processed the turnip greens to use later.

Water, more salt, lots of garlic, a little sugar and hot pepper and a week of waiting for them to ferment. We'll see if any of us like them! They already smell lovely and vinegary after one day of sitting in the pantry. Will let you know the end results!